Lemon Blueberry Shortbread Tart

Lemon Blueberry Shortbread Tart

Shortbread Crust

Cold Butter 1/2 Cup
Powdered Sugar 1/3 Cup
All Purpose Flour 1 Cup
Salt 1/8 teaspoon

Lemon Custard

Cream Cheese 8 oz
Powdered Sugar 3/4 Cup
Eggs 3
Lemons 3
Fresh Blueberries 1 Cup
Whipped Cream 1 Cup

_MG_0040_MG_0039I love the combination of Lemons & Blueberries! (luckily this is also very easy to make.) If you don’t like Blueberries substitute any fruit you like.

Lemon Blueberry Shortbread Tart

  1. Make the Crust by cutting the cold butter into cubes and adding it to the Flour, Powdered Sugar & Salt into a food processor and mix until the dough comes together.
  2. Place on a countertop and knead until it comes together.
  3. Press the dough into a 8 inch Tart shell, I used a deep dish one.
  4. Prick the Tart Shell all over with a fork, including the sides.
  5. Place the Tart Shell in the freezer for at least 15 minutes.
  6. Pre Heat the oven to 425 Degrees.
  7. Cook the Tart Shell for about 10-12 minutes.
  8. Take the Tart Shell out and let cool completely.
  9. Turn the oven down to 350 Degrees.
  10. Make the filling by adding the softened Cream Cheese to a mixer, start blending then add the Sugar and continue to blend until its smooth and you cant see any sugar granules.
  11. While that is mixing zest the Lemons and juice them.
  12. Beat the Eggs in a small bowl.
  13. While the mixer is running slowly add the Eggs.
  14. Add the Lemon Zest & Juice to the Cream Cheese mixture.
  15. Pour into the cooled Tart Shell place back into the oven and bake for 20-30 minutes or until the filling is set.
  16. Let cool on a wire rack for about 15-20 minutes then place in the fridge.
  17. Top with the Whipped Cream and the Fresh Blueberries.




15 min


12 min



Skill Level